How To Make Lemon Lime Cookies With An Apricot Glaze
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1 1/2 cups
Almond Flour
10 Tbsp
Lakanto Monk Fruit Sweetener
4 Tbsp-8 Tbsp
Water Or Unsweetend Plant Milk
2 Tbsp
Baking Powder
2 packets
Built Boost+Immune Lemon Lime-
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Sift almond flour
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Add monk fruit sweetener to the flour
2
Add baking powder
3
Add the lemon-lime built boost+Immune packets.
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Add the water. And mix. If the dough is dry add 1 tsp of water until the dough is moist.
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Preheat your oven to 350-176 celcius or had mark 4
Using a spoon or a scoop place dough balls on cookie sheet. You can can flatten them. I don't. I like them more like macaroons (the coconut macaroons)
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Bake your cookies for 13 minutes or until lightly golden born. Keep an eye out as these cookies tend to burn easily.
Take 1 built boost+immune apricot-pineapple packet with 3+ Tbsps of water. Taste and if you want a stronger apricot taste add the other packet.
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You are looking for a Cinnabon icing kind of thickness/thinness.
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When your cookies are cooled you can either dip or take a spoon and drizzle the glaze over the cookies.
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